INGREDIENTS

INSTRUCTIONS

CREAM CHEESE PASTRY
FILLING
Pastry: Beat butter and cream cheese in a large bowl with an electric mixer
until smooth. On low speed, beat in sugar and flour until blended. Divide
dough in quarters. Shape each portion into a disk. Wrap and refrigerate
until firm enough to roll out, at least 4 hours. Heat oven to 350 degree F.
Place oven rack in upper third of oven. Have cookie sheet(s) ready (no need
to grease). Melt preserves in a microwave or a shall saucepan over low
heat. Press through a fine strainer into a small bowl. On a floured
surface, roll 1 portion dough into a 10-inch circle. Brush with a quarter
of the preserve (it will barely cover dough). Sprinkle with 3 tablespoon
coconut, 2 tablespoon each almonds and cocolate chips and 1 tablespoon
sugar. Gently press filling so it adheres to dough. With a pizza wheel or a
knife, cut circle in 12 wedges. Roll up from wide edge to point. Place 2
inches apart on ungreased cookie sheet(s). Repeat with remaining dough and
filling. Bake in upper third of oven 18 to 22 minutes or until golden
brown. Remove to wire rack to cool. Dush with confectioners' sugar.
Variation: BROWN SUGAR-FIG RUGELACH Pastry - Replace sugar with 1/4 cup
packed brown sugar. Filling: Replace coconut with 1/2 cup finely chopped
dried figs (about 4); almonds with 1/2 cup finely chopped toasted hazlenuts
and chocolate chips with 1/2 cup dried Zante currant. Increase sugar to 1/2
cup and stir in 1/2 teaspoon ground cinnamon. Fill as directed, replace
plain sugar with cinnamon sugar. Cut, roll up and bake as directed. Remove
to wire rack. While warm, brush with 2 tablespoon melted butter and
sprinkle with remaining cinnamon in place of confectioners' sugar. From:
Woman's Day, November 1996. Formatted by Mary Wilson (BWVB02B).
Posted to JEWISH-FOOD digest V96 #097
From: Nancy Berry <nlberry@prodigy.net>
Date: Sat, 07 Dec 1996 09:39:00 -0800

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